This is comfort food, vegan style. Being a vegan potato dish, this may run the risk of sounding uninspiring, but trust me, you must try this recipe because it is so moreish. In my vegan tartiflette version, I've thrown in many flavours like vegan cheeses, vegan cream, leeks, shallots, and white miso. Just the smell of this cooking will want to make you dive in! You can enjoy this as a side to a main meal or even a meal on its own.
Tartiflette is a dish that originates from the french alps, first appearing in cookbooks in the eighteenth century. It is traditionally made with Reblochon cheese (french cheese) and bacon. Being moreish, filling and warming, it's not surprising that it became a popular dish in ski resorts. For my vegan tartiflette, I have used vegan camembert and parmesan cheese.
For another vegan potato dish, check out my vegan pommes anna with rose harissa.
Why not create a complete meal by combining it with my vegan wellington?
- Potatoes - I use Yukon Gold
- Vegan block butter
- Vegan single cream
- Vegan camembert cheese
- Vegan parmesan cheese
- Nutritional yeast
- White miso
- Vegetable stock
See the recipe card for quantities.
Prepare your ingredients:
- Wash potatoes and pat dry.
- Finely chop the shallots, leek and garlic.
- Thinly slice the potatoes with the skin. The thickness should be about 2 to 3 mm.
In a pan over medium heat, melt the butter and saute the shallots, leek and garlic for about five minutes until soft.
Dissolve the miso in the vegetable stock.
Add the potatoes into the pan with the shallots, leek and garlic and gently toss for five minutes until they have some colour. Then add the vegetable stock and cook for 10 minutes, mixing all the time.
Mix the nutritional yeast with the single vegan cream. Add this to the potatoes. Bring to a rapid boil and take off the heat immediately.
Transfer into an oven-proof tray.
Slice the vegan camembert into three slices from the centre to have three equal pieces. Place two discs in the centre of the baking dish on top of the potatoes. Cut the last disc into quarters and add to the corners of the baking dish.
Add grated vegan parmesan cheese.
Bake in the oven at 190ºC for 40 minutes, until the potatoes are cooked, and you have a nice golden colour on the top.
I have used Yukon gold potatoes; however, you can use charlotte potatoes or russet potatoes. Any waxy potato variety will work.
If not vegan, you can use dairy cheese. Any creamy cheese will work. The original recipe of tartiflette calls for reblochon cheese. If you are using dairy cheese, you don't need to use nutritional yeast.
Vegan cream can be replaced with single dairy cream.
The original recipe for tartiflette has bacon lardons. An idea for a vegan substitute is to use mushrooms instead.
You will need an oven-proof dish in which to cook the vegan tartiflette.
A mandoline slicer is recommended.
You can prep this dish in advance and keep it in the fridge, covered for three days before and after baking.
If using a mandolin to slice potatoes, secure it with a damp cloth so it will not move while slicing.
Yes, it tastes just as good! Either reheat in the microwave for 2 to 3 minutes or in the oven at 180ºC for 15 minutes.
For this dish, I use Yukon gold potatoes. This is because this variety does not break down during cooking but will hold its shape due to its waxy nature. This is as opposed to more floury potato varieties that lend themselves to mashing or making chips when you want fluffy insides!
Tartiflette Inspired Vegan Potato Dish
- 800 g Yukon gold or Charlotte potatoes
- 100 g Shallots
- 10 g Garlic
- 90 g Leek
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon White miso
- 1 tablespoon Nutritional yeast
- 250 ml Vegan single cream
- 150 g Vegan Camembert
- 10 g Vegan Parmesan
- 20 g Vegan Butter
- 200 ml Vegetable stock
- Wash the potatoes and pat dry.
- Finely chop the shallots, leek and garlic.
- Thinly slice the potatoes with the skin to a thickness of about 2 to 3 mm
- In a pan over medium heat, melt the butter and saute the shallots, leek and garlic for about 5 minutes until soft.
- Dissolve the miso in the vegetable stock.
- Add the potatoes to the pan containing the shallots, leek and garlic and gently toss for 5 minutes, until you have a little colour. Then add the vegetable stock and cook for 10 minutes, mixing all the time.
- Season with salt and pepper.
- Mix the nutritional yeast into the vegan single cream. Add this cream mix to the potatoes. Bring to a rapid boil and take off the heat immediately.
- Transfer into an oven-proof tray.
- Slice the vegan Camembert into three parts from the centre, so you have three equal slices. Place two rounds in the centre of the baking dish on top of the potatoes. Cut the last circle into quarters and add to the corners of the baking dish.
- Add the grated vegan Parmesan cheese.
- If you are prepping this in advance, this is the stage where you can store the dish in the fridge. If not, then bake in the oven at 190ºC for 40 minutes, until the potatoes are cooked and you have a nice golden colour on the top.
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.